How to choose the right baking mold

The quality form must meet several requirements at once – it must be able to withstand high temperatures, have good thermal conductivity, have non-stick properties and devices to easily part with the finished baked goods. Today, according to cookware insider, there is a lot of cookware made of different materials and each has its own advantages and disadvantages.

Solid and sturdy
Hard forms for baking mistresses have been used since time immemorial. As a rule, steel or cast iron dishes bake dough well, but with the removal of the finished dish does not cope well. To make the cakes fall behind the bottom, before baking, it is necessary to omit butter well on the walls, and then pour flour, semolina, powdered sugar or breadcrumbs.

Cast iron. The material heats long and evenly, so you can not be afraid that the bottom of the cake will burn, and the upper part will not bake. However, the unpresentativity and heaviness cross out all the advantages of this cookware. And numerous talks about the accumulation of carcinogens on the surface repel potential owners of the cast iron.

Ceramics. Like cast iron, ceramic tableware (clay or porcelain) heats long and evenly, so the pies are baked in it well enough. The material allows cooking both in a conventional oven and in a microwave. In addition, the shape looks so cute and cozy that ready-made charlotte or muffin can be served directly in it. However, the disadvantages of such dishes also have – it is quite heavy and afraid of chipping – if the glaze bounces, the shape will be dangerous to health.

Steel. Using a steel mold, you will spend much less time baking a cake or pie, because thanks to its thin walls, dough bakes faster and at lower temperatures. In addition, the stainless steel dishes are light and resistant to acids and alkalis. The main thing is to choose a strong shape made of quality steel, which does not bend by hand and has tightly sealed seams, otherwise at high temperatures in the oven it will fall apart.

Glass. Forms of special heat-resistant glass are becoming more and more popular – they can see the baking process, they are not afraid of microwave ovens, can withstand frost and high temperatures and are considered completely safe for health. Due to the low thermal conductivity of the material, baked goods in glass forms do not cool down for a long time and can be served directly on the table in the dishes, which is especially important for pies with meat and fish fillings.

Undercover!
Most hosts today prefer dishes with non-stick coating rather than “clean” metal forms. However, experts believe that ignore the lubrication and sprinkling of such dishes is still not necessary – with them, the dough is even better away from the walls. To form a sprayed form has lasted longer, do not scratch it with a spoon and shovel, do not douse after the oven with cold water and before using read the information about what temperature it can withstand – there are coatings that are not afraid of heat in +230 º, and there are those that begin to deform already at +130 º. By the way, the filling of dishes with non-stick can be both steel and aluminum. In the latter case, the moulds are very light and immediately carry heat, so make sure that the baked goods do not burn from below.

Soft silicone

Recently the hostesses have discovered a new unique material for baking – silicone. It really has many advantages. It can withstand temperatures from -40º to +230º, so it can be used not only for baking, but also for freezing. The mould only needs to be oiled once – before the first use, and then immediately pour the dough into the dishes and do not be afraid that it will stick. All you have to do to get the finished dish is turn the silicone inside out. Unlike other materials it does not break, does not rust, does not react with acids, is pleasant to the touch and beautiful. But! Soft silicone does not hold the shape well, so first you need to put the dishes on the grid or tray, then fill it with test, and then put it in the oven. And ready-made baked goods don’t want to be taken out quickly – they have to cool down first. For the silicone form to serve you for a long time, never put it on a source of heating – gas or electric hob, do not cut the baked goods in it and not my brushes and means containing abrasives.

Used it, and threw it away.
For those who don’t like to mess around with fatty dishes after baking, disposable molds will do. They are made of several layers of paper, cardboard or aluminium, so they are quite strong – unlike silicone, the dough does not deform in them. In addition, they are heat-resistant and very easy to conduct heat. And the finished cake or cupcake is easily taken out without any problems – the molds simply break or bend. The only problem with disposable tableware is that you have to buy it regularly.

Translated with www.DeepL.com/Translator (free version)